So it's taken me over thirty years to get the husband to sign on for brussel sprouts. Tonight he sees me eating these tasty little morsels with an aioli sauce and asks to try one. He is immediately hooked and eats an entire plate full. Brussel sprouts are one thing we rarely have because of his BS aversion, but I think I am on to something here....This is a game changer! Bon appetit!
1 lb fresh brussel sprouts, quartered
2 T EVOO
salt, pepper
1/2 cup mayonnaise
juice of 1/2 lemon
1/2 t cayenne pepper
Preheat oven to 425. On a large baking sheet toss BS with olive oil and season generously with salt and pepper. Roast until crispy and seared, about 25 minutes.
Meanwhile, make aioli by mixing together mayo, lemon juice and cayenne pepper in a small bowl.
Serve BS on a platter with aioli.
1 lb fresh brussel sprouts, quartered
2 T EVOO
salt, pepper
1/2 cup mayonnaise
juice of 1/2 lemon
1/2 t cayenne pepper
Preheat oven to 425. On a large baking sheet toss BS with olive oil and season generously with salt and pepper. Roast until crispy and seared, about 25 minutes.
Meanwhile, make aioli by mixing together mayo, lemon juice and cayenne pepper in a small bowl.
Serve BS on a platter with aioli.
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